The Best Vegetable Soup to Keep You Warm and Cosy for Winter
Winter is coming! And it may be a little different this time around as most of us will be staying indoors. As the weather gets more chilly outside, a delicious warm bowl of soup will always make us feel all warm and good inside. This vegetable soup is made with flavoursome vegetables like butternut squash and sweet Romano red peppers.
You can make this soup in large portions, perfect for the whole family to enjoy weekday lunch. Or you can always tweak the recipe to make it in smaller batches. This hearty vegetable soup is so versatile, it can be served in any way you want. Serve it in bowl or a soup mug like this Falcon Enamel Mug so you can snuggle up in comfort on your favourite couch while sipping away and enjoying the warm comforts of your home. Its time to get your ingredients and get started on this delicious warm vegetable soup!
Prep time: 20min | Cook time: 60mins | Serves: 4
Ingredients:
- 1 large butternut squash
- 2 Romano peppers
- 1 large onion
- 4 cloves of garlic skin on
- 1 ½ litres chicken/vegetable stock (plus more if needed)
- 1 tsp dried chilli flakes (plus more)
- 1 ½ tsp sweet smoked paprika
- Salt and pepper
- 1 tsp dried oregano
Method:
- Preheat oven to 180°C. Peel and chop the butternut squash into cubes, add to a roasting tray, then peel and roll cut the onion into quarters and add to the same tray.
- Remove the seeds from the peppers and cut them into chunks, then mix with the onion and square and add the cloves of garlic with their skin on.
- Drizzle over some olive oil and roast for about 35 to 40 minutes until the squash is tender. Push the roasted garlic out of the skins then discard the skin and then mix the garlic back into the tray of roasted veg.
- Pour over the stock to release any flavour from the tin and mix. Tip into a large saucepan and add the dried oregano, paprika and a teaspoon of chilli flakes, then use a handheld blender to purée. Season to taste.
- Add more chilli flakes if you want it spicier and some more stock if you want the soup thinner.
- Simmer for 10 minutes then garnish with chilli flakes, pumpkin seeds, and some freshly ground black pepper. Serve and enjoy!
Note:
Make this soup spicy or less spicy by adding or decreasing the amount of smoked sweet paprika and chilli flakes.
Recipe source: Falcon Enamelware
